Effect of high-amylosestarch branching enzyme IIwheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response

Abstract

Impact of white bread made from sbeII wheat flour on postprandial glycaemic response.

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

“…According to this classification system, further confirmed by Atkinson et al [ 36 ], the fresh pasta enriched with 50 to 100% high-amylose wheat flour exhibited practically the same in vitro glycemic index of circa 43% at a confidence level of 95%, and thus would fall within the range of low-in-vitro-GI foods; these foods induce a small increase in the post-meal level of glucose in the blood and therefore lower the long-term risk of type 2 diabetes mellitus on top of preventing obesity and metabolic risk factors such as coronary heart disease [ 37 ]. These results agree with previous studies carried out on other high-amylose foods, such as rusks [ 10 ], bread [ 8 , 38 , 39 , 40 ], pasta [ 11 ], noodles [ 6 ], and semolina pudding [ 41 ].…”

Impact of storage on starch digestibility and texture of a high-amylose wheat bread

“…The single enzyme assay used to determine starch digestibility here is a sensitive method and may be able to detect subtle differences compared to the RS AOAC method by producing several experimental parameters to characterise the digestibility curves providing accurate estimates of digestion. The percentage of starch hydrolysed by α-amylase, as reported in this study (C 90 ), has been shown to correlate well with glycaemic index measurements in human participants (Edwards C.H., et al, 2019), suggesting that the lower starch digestibility of sbeII starch in bread has potential for applications in frozen bread, as shown by a previous study (Corrado M., et al, 2022), but also when bread is consumed fresh, or after storage in the fridge or at room temperature.…”

“…Bread rolls were baked from sbeII and WT flours as described previously (Corrado M., et al, 2022) to achieve a similar starch content ( ~ 75 g) based on the total starch content of the flour. The same process as used to produce sbeII and WT control doughs, later portioned into rolls and baked.…”

“…Uniaxial compression with 100 mm min-1 crosshead speed was applied to a 5 x 5 x 5 cm sample with crumb hardness corresponding to the force N required for a 40% compression. Parameters of interest were obtained using Exponent software (6.0, Stable Micro System, Godalming, UK), (Corrado M., et al, 2022).…”

“…Starch branching enzyme II ( sbeII ) wheat mutants obtained by Targeting Induced Local Lesions in Genomes (TILLING), a non-transgenic technology (McCallum, Comai, Greene, & Henikoff, 2000), can produce starch with higher amylose content than conventional wheat starch (Schonhofen A., Zhang X., & Dubcovsky J., 2017). Foods made from sbeII wheat flour have lower starch digestibility and could therefore be used to lower glycaemic responses to starch-rich staple foods (Corrado M., et al, 2022; Corrado M., et al, 2020; Sissons M., Sestili F., Botticella E., Masci S., & Lafiandra D., 2020).…”